Ting Town Barbeque Beef Sandwich Food

TING-TOWN BARBEQUE BEEF SANDWICH

Steps:

• To make the sauce, combine the celery, onion, garlic, ketchup, barbeque sauce, mustard, beer, cider vinegar, Worcestershire sauce, brown sugar, chili powder, salt, and pepper in a bowl; stir until well blended.
• Place the chuck roast in a slow cooker. Pour the sauce evenly over the meat. Cover and cook the roast on HIGH for 3 hours. Reduce heat to LOW, and continue cooking until very tender, about 4 hours more.
• About 1/2 hour before serving, remove the chuck roast from the slow cooker and shred the meat with a large fork. Return the meat to the slow cooker, and cook uncovered so the sauce thickens, on LOW for 20 minutes.
• To serve, dip the flat sides of hamburger buns into the sauce and top with meat.

SPICY BARBEQUED BEEF SANDWICHES

Steps:

• To cook en papillote (on the grill, enclosed in foil), preheat grill to medium-high heat.
• Rinse beef to remove any unwanted smells, pat dry with paper toweling and season with garlic powder and salt and pepper, and set aside briefly. Make an oven pouch out of a 3 foot length of heavy duty foil by bringing the 2 ends to the center, folding the sides to seal, and leaving an opening at the top center through which to place the sauce and beef. Shake flour in the pouch to coat the inside. Sear all sides of beef on the grill, then put beef in pouch and pour 1/2 cup of the barbecue sauce and 1 tablespoon of the hot sauce over the meat (reserving the rest of the barbeque sauce and hot sauce). Seal the foil pouch by folding shut. Grill bagged beef directly on grill for about 30 minutes per pound. Ideally this should be cooked until fork tender, so that you can pull it apart with a fork.
• Let beef rest 10 minutes before carving into thin slices, or pulling it apart with a fork. Heat the reserved barbeque sauce and hot sauce in a small saucepan. Then chop or shred the sliced beef and serve on Kaiser rolls or crusty Italian rolls. Spoon a bit of the extra sauce over the meat.

TING-TOWN BARBEQUE BEEF SANDWICH

Steps:

• To make the sauce, combine the celery, onion, garlic, ketchup, barbeque sauce, mustard, beer, cider vinegar, Worcestershire sauce, brown sugar, chili powder, salt, and pepper in a bowl; stir until well blended.
• Place the chuck roast in a slow cooker. Pour the sauce evenly over the meat. Cover and cook the roast on HIGH for 3 hours. Reduce heat to LOW, and continue cooking until very tender, about 4 hours more.
• About 1/2 hour before serving, remove the chuck roast from the slow cooker and shred the meat with a large fork. Return the meat to the slow cooker, and cook uncovered so the sauce thickens, on LOW for 20 minutes.
• To serve, dip the flat sides of hamburger buns into the sauce and top with meat.

SNAPPY BARBECUE BEEF SANDWICHES

Steps:

• Place beef in a dutch oven.
• Combine all remaining ingredients, except the buns.
• Pour over beef.
• Cover and bake at 350° for 5 hours, turning beef occasionally.
• Shred beef with a fork.
• Serve on buns or rolls.
• Note: can keep this warm in a crock pot.
• This recipe can also be cut in half.

GOURMET BARBECUE BEEF SANDWICHES

Steps:

• Rub roast with salt and pepper. Place in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Slice beef; return beef and cooking juices to slow cooker. Add barbecue sauce; heat through. Place croissant bottoms on a baking sheet; top with cheese. Broil 4-6 in. from heat until cheese is melted, 1-2 minutes. Top with beef; if desired, serve with optional toppings. Replace croissant tops.

TING-TOWN BARBEQUE BEEF SANDWICH

Steps:

• To make the sauce, combine the celery, onion, garlic, ketchup, barbeque sauce, mustard, beer, cider vinegar, Worcestershire sauce, brown sugar, chili powder, salt, and pepper in a bowl; stir until well blended.
• Place the chuck roast in a slow cooker. Pour the sauce evenly over the meat. Cover and cook the roast on HIGH for 3 hours. Reduce heat to LOW, and continue cooking until very tender, about 4 hours more.
• About 1/2 hour before serving, remove the chuck roast from the slow cooker and shred the meat with a large fork. Return the meat to the slow cooker, and cook uncovered so the sauce thickens, on LOW for 20 minutes.
• To serve, dip the flat sides of hamburger buns into the sauce and top with meat.

BBQ BEEF SANDWICHES

Steps:

• Place all ingredients in a slow cooker.
• Cook on high for approximately 5 hours (longer is okay).
• Add more bbq sauce (to taste) and salt and pepper and make sure the meat has come off the bone and is stringy.
• Cook for a further 30 minutes.
• Serve on toasted buns.

BEEF CHUCK SLOW COOKED BBQ BARBEQUE TING-TOWN MINNESOTA

Steps:

• Combine the celery, onion, garlic, ketchup, barbeque sauce,.
• mustard, beer, cider vinegar, Worcestershire sauce, brown sugar,.
• chili powder, salt, and pepper in a bowl; stir until well blended.
• Place the chuck roast in a slow cooker or slow cook in the oven at
• Pour the sauce evenly over the meat.
• Cover and cook the roast on HIGH for 3 hours.
• Reduce heat to LOW, and continue cooking.
• until very tender, about 4 hours more.
• About 1/2 hour before serving, remove the chuck roast.
• from the slow cooker and shred the meat with a large fork.
• Return the meat to the slow cooker,.
• and cook uncovered so the sauce thickens, on LOW for 20 minutes.
• To serve, dip the flat sides of hamburger buns.
• into the sauce and top with meat.